Reviewed: Nov. 11, 2009

Loved this recipe! I didn't have chicken or montery jack cheese on hand so I just used leftover beef taco meet and mozzarella cheese. Turned out wonderful, but next time I'll try it exactly as written.

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ccsotelo

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Reviewed: Oct. 30, 2009

My husband is a huge Chiles Rellenos fan. I was hesitant to try since it was such a departure from the traditional. I was planning to freeze for his use. I am glad I tried the recipe. He LOVED it! The only change I made was I added the salsa into milk/sour cream mixture (because I was freezing for future use). It was absolutely delicious and I will make again and again and will add the salsa into mixture. It froze very well. I found it made 6 average servings.

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donnamosk

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Oct. 30, 2009

I am a chile relleno freak. And let me tell you, this recipe is the closest you'll ever come to a real stuffed chile without actually stuffing one. Be sure to use fresh roasted and peeled poblanos to line the dish. The only thing I did differently was to top the casserole with my own homemade green chili (containing tiny cubes of pork, chopped green chiles, garlic and jalapenos and a bit of tomato) instead of using salsa. Next summer I may be making this pie instead of traditional rellenos!

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WrenskiBaby

Cooking Level: Expert

Home Town: Sidney, Nebraska, USA

Living In: Galena, Ohio, USA

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Reviewed: Oct. 30, 2009

This is outstanding. I had a ton of peppers, so I roasted them, seeded them and opened them out flat. I then layered them into a multiple layer "lasagna" using the peppers in place of noodles. I think I had 3 or 4 layers. Took a little longer to bake through but was outstanding and got raves from those at dinner. Thanks.

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usngunner

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Reviewed: Oct. 23, 2009

This recipe tasted very good to everyone in my family. Thank you for making it available.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Oct. 18, 2009

I made a few changes; I used cream instead of the condensed milk, I added another layer of peppers and cheese before the topping and left out the salsa because I didn't have any. This cooked very nicely and the flavor was quite nice the peppers came through well with the extra layer and the combination worked well. Very time effective and easy for nights when you are in a hurry to get dinner done. Four stars.

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jferg61

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Reviewed: Sep. 23, 2009

Really yummy! I improvised with what I had- only 4 peppers, a little less cheese, less milk/sour cream and I only used 1 egg. Came out great!

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Emily J.

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 22, 2009

I thought this was good..Easy to prepare with canned chilis...Reminded me of a quiche with a kick.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Sep. 11, 2009

I love the chiles rellenos I get at the only decent Mexican restaurant I've found in all of central PA, so I thought I'd give this a try. roasting the poblanos made the house smell wonderful, and this dish smelled wonderful, too. I kept thinking as I was making it that the recipe calls for A LOT of cheese. Yep, the flavor was dominated by the cheese and salsa. The poblanos were far too masked, and the egg/sour cream mixture poured on top of the chicken had more of a custard-like texture than the quiche-like texture I was hoping for. This just didn't do it for us at all, and we very disappointed.

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jniemann

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Reviewed: Aug. 31, 2009

Made this tonight and it turned out very well, used fat free sour cream and didn't have any chicken so subbed with diced chorizo sausage.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

This was a wonderful simple recipe. I was looking for recipes to use up my chile peppers from the garden and this helped. You could also use the canned roasted diced green chiles you find in the store if you don't want to mess with charring the poblanos.

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Sarah J.

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Reviewed: Jul. 27, 2009

Tastes nothing like chiles relleno.

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walterie

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Reviewed: Jul. 16, 2009

I NEVER give 5 stars, but this deserved it! The only things I changed were using pepper jack cheese, and I had a little spicey sausage in the fridge. So I threw that in. Can you tell I like the heat! Serve with a dollop of sour cream and guacamole, and do not forget the Dos Equis!

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Jul. 12, 2009

A keeper !!!

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: Jul. 10, 2009

this is a great recipe! bought fresh poblanos and roasted them...(thanks for the tip on putting them in the bag to steam off the skin!) when constructing the "pie" I put chiles on the bottom, cheese, chicken, more chiles, more cheese, then poured the egg over top. my husband said this may be his favorite thing I've ever made! Thanks!

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crockpotpirate

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

everyone ate it, and said it has a certain appeal. My husband, the true chile relleno lover, however, did not deign it a true keeper. If I try this again, I will def. make a few adjustments.

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radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

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Reviewed: May 8, 2009

This is one awesome dish! I used fresh roasted green chile, and added garlic & onion. I'll certainly make again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: May 4, 2009

I made this meal for my husband. He is a huge fan of the traditional chiles rellenos. He thought it was fantastic. We don't eat meat so I omitted the chicken. My only complaint was that the recipe did not say how long it would take for the chiles to roast. As a result I think I over-roasted them. Next time I make this recipe I will shorten the roasting time. Other than that, this dish was a hit. We can't wait for dinner tonight to dig in on the leftovers!

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MADCOOKS

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Reviewed: Apr. 10, 2009

This was delicious! I used Supremo brand Queso Chihuahua shredded cheese instead of jack cheese because it was available shredded, and it tasted wonderful. Be sure to steam the peppers in a Ziploc for at least 5 mins like others suggested, this makes them so much easier to peel!

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Reesa

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

I was very excited about making it, but when it was done, it was disappointing. My husband even asked "What's in it?". We ate it, but the flavor was bland. Even with the flavor of the peppers, it needed something. I'm not sure what. Salt maybe? Some sort of seasoning. I seasoned the chicken with SW seasoning, but it wasn't enough, I guess. Anyway, it was fun to make, but I probably won't make it again. Hubby had a good suggestion about somehow stuffing a chicken breast with these ingredients and flavors. I don't know how you could do that since the liquid needs to be cooked to "set". If I make it again, I'll kick it up with some seasoning for sure. Thank you! :)

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